Mattie’s VeganBaking.net post sharing a recipe for homemade vegan butter is exemplary food writing. It’s original, well thought out, and – most importantly – the recipe works. The post details the need for homemade vegan butter and every step Mattie took to develop the vegan butter recipe to perfection.
I’m not a vegan. But, I often bake vegan recipes (they are called out as vegan in my recipe index). I had never imagined that it was possible to make homemade vegan butter that would look, feel, and taste like butter. Mattie’s recipe does just that. I would feel comfortable using this vegan butter in any recipe that called for butter. In fact, in my next post, you’ll see how the vegan butter fared in the ultimate test – vegan buttercream.
Because I can’t say it better than Mattie, I am not going to share the recipe here (you’ll have to visit VeganBaking.net for the details). I will only share the one small modification that I made.
When you read through Mattie’s recipe, you’ll see that once you prepare the vegan butter, you need to freeze it in a mold. Any shape mold will do. You could use a big tub, do as Maddie did and use extra-large ice cube trays, or even make butter shaped like leaves or snowmen! I wanted my vegan butter to look like a stick of butter to any unsuspecting omnivore. So, I purchased a special wooden butter stick mold. Butter molds are hard to find (I guess there aren’t that many people who care about making butter in the shape of a stick) and as far as I could tell, they only come in wood.
I purchased the butter mold shown above on Ebay and I was thrilled with the quality and craftsmanship of the product. Once it arrives, you’ll just need a little food-safe mineral oil to season it and it will be all set to go. Let the butter soften a bit before removing from the mold to make the butter easier to remove.
If you try the vegan butter, I’d love to hear about it in the comments! Happy vegan baking!